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Soup

Sweet Red Pepper-Beet Soup

The striking color comes from blending earthy beets and red bell peppers, while the goat cheese offers a delectable creaminess everyone will enjoy.

Ingredients :

    1 tablespoon extra-virgin olive oil
    2 shallots, chopped (½ cup)
    3 red bell peppers (1 ½ pounds), stems, ribs, and seeds removed, cut into ½-inch pieces
    2 red beets (1 pound), trimmed, peeled, and cut into ½-inch pieces
    1 cup water
    3 ½ cups homemade or store-bought low-sodium chicken stock
    2 tablespoons fresh lemon juice
    Sea salt and freshly ground pepper
    4 ounces soft goat cheese, crumbled (about 1 cup)
    Lemon wedges, for serving

Direction :

    Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
    Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
    Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.